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Veal Pot Roast

I tried this Veal Pot Roast for a hungry afternoon and was satisfied hundred percent! Make the Veal Pot Roast. Eagerly awaiting your views on the recipe !

Ingredients

Veal shoulder

1

Oil/Fat

2 Tablespoon

Chopped onion

1⁄2 Cup (8 tbs)

Chopped carrot

1 Cup (16 tbs)

Chopped celery

1⁄2 Cup (8 tbs)

Garlic

2 Clove (10 gm)

Flour

2 Tablespoon

Bay leaf

1

Water

1 Cup (16 tbs)

Dry white wine

1 Cup (16 tbs)

Salt

To Taste

Pepper

To Taste

Directions

Open out shoulder of veal and season with salt and pepper.
Roll up and tie into a neat roll with white string.
Brown all over in hot oil or fat in a flameproof casserole or a deep, heavy saucepan.
Lift out and keep aside.
Reduce heat, add onion, carrot, celery and garlic.
Saute until onion is soft.
Stir in flour.
Cook, stirring, for 2 minutes, then add bay leaf, water and wine.
Bring to the boil, reduce heat and return rolled veal to pan.
If a saucepan is used, simmer gently for 1 1/2 hours.
If using a casserole it can be put into a moderately slow oven and cooked for the same time or until veal is tender.
Remove veal to a hot serving dish, take off string, cover and keep warm.
Strain sauce into another saucepan, pressing the vegetables through the sieve.
Reduce sauce over a high heat to half its original quantity or until rather thick, spoon over the veal and serve.